Spinach or Swiss Chard Ravioli Stuffing

Name: Spinach or Swiss Chard Ravioli Stuffing
Yield: 6–8 people
Cuisine: Italian
Ingredients: salt and pepper; 50 g Parmesan, freshly grated; freshly grated nutmeg; 100 g ricotta cheese; 200 g spinach, cooked and squeezed (dry weight)

Preparation info

6–8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This is an adaptation of the Gnocchi recipe. Please glance at that to find out about cooking and drying the spinach. It is important that as much water as possible is extracted.

Ingredients

200 g spinach, cooked and squeezed (dry weight)
100 g ricotta cheese
50

Europe
Italy
Emilia-Romagna
Vegetarian
Mediterranean
Breakfast
Pasta

Method

Hand chop the spinach and place in a large mixing bowl. Add the broken-up ricotta and the Parmesan. Season generously and add the nutmeg to taste. Mix thoroughly by hand. A food processor does not do this dish properly, it purées and homogenises the stuffing. Refrigerate until needed.